Mirelsonp's profile page
Recipes
Boston Baked Beans
By mirelsonp
Recipe source: "Beans for Every Cuisine," A Chef's Cooking Studio
- 1 lb. dried Great Northern beans
- 1/2 lb. smoked bacon, coarsely chopped
- 1 medium onion, chopped
- 1/2 cup molasses
- 1/4 cup dark brown sugar
- 1/4 cup ketchup
- 1 Tbsp. dry mustard
- 2 tsp. kosher salt
- 1/8 tsp. ground cloves
Crab and Artichoke - Crusted Salmon
By mirelsonp
This is a quick favorite and can e prepared ahead of time and finished just before serving
- 1 shallot, minced
- 1 (14-ounce) can artichoke hearts, drained
- 2 garlic cloves, minced
- 1/2 cup (1 stick) unsalted butter, softened
- 4 ounces cream cheese, softened
- 1/4 cup (1 ounce) Parmesan cheese
- 4 ounces lump crab meat, drained and flaked
- 1/4 cup chopped fresh basil
- 1/4 cup thinly sliced chives
- 1/4 cup olive oil
- 6 (8-ounce) salmon fillets, skin removed
- salt and pepper to taste
Cheese and Pepper Pasta (Cacio e Pepe)
By mirelsonp
Recipe source: Saveur.com
- Kosher salt, to taste
- 1 lb. pasta, preferably tonnarelli or spaghetti
- 4 tbsp. extra-virgin olive oil
- 2 tsp. freshly cracked black pepper, plus more to taste
- 1 cup finely grated Pecorino Romano
- 3/4 cup finely grated Cacio de Roma
Shrimp and Grits Cakes with Sweet Tomato Relish
By mirelsonp
Note: If microgreens aren't available, you can substitute fresh herbs, baby lettuced, or pea tendrils
- For the grits:
- 3 (14-oz) cans chicken broth
- 1 1/3 cups quick-cooking grits
- 1 (5-oz) package shredded Parmesan cheese
- 1/2 tsp salt
- 2 Tbsp butter, melted
- For the Shrimp Cakes:
- 1/2 cup plus 2 Tbsp butter, divided
- 1/2 cup minced red bell pepper
- 1/2 cup minced celery
- 1/3 cup minced green onion
- 1 pound peeled and deveined medium fresh shrimp, finely chopped
- 2 large eggs, lightly beaten
- 3 Tbsp mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp Carribean jerk seasoning
- 1 1/2 cups crushed saltine crackers (about 1 sleeve)
- For the Sweet Tomato Relish (makes about 1 1/2 cups):
- 1 cup orange juice
- 1/4 cup apple cider vinegar
- 2 Tbsp firmly packed brown sugar
- 1/4 tsp salt
- 1/4 tsp ground chipotle pepper
- 2 cups peeled, seeded, and chopped tomato (about 4 large tomatoes)
- 1/2 cup minced red onion
Lemon Custard-Filled Cake
By mirelsonp
1. In 1-quart saucepan, mix 1/4 cup granulated sugar and the cornstarch
- Lemon Custard:
- 1/4 cup granulated sugar
- 2 Tbsp cornstarch
- 3/4 cup cold water
- 3 egg yolks
- 1 Tbsp grated lemon peel
- 3 Tbsp lemon juice
- Cake:
- 1 cup butter, softened
- 1 cup granulated sugar
- 5 eggs
- 1 3/4 cups Gold Medal all-purpose flour
- 2 tsp grated lemon peel
- 1 1/2 tsp baking powder
- 1 tsp vanilla
- 1/3 cup slivered almonds, toasted
- 1/2 tsp powdered sugar
Easy Marinara Sauce
By mirelsonp
Recipe source: A. Chef's Studio
- 2 cups canned crushed tomatoes
- 2 cloves garlic, minced
- 1 small onion, diced
- 1/4 cup carrot, shredded
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1 tsp. salt
- 1/2 tsp ground black pepper
- 3 Tbsp. olive oil
Burger Special Sauce
By mirelsonp
Recipe source: Bon Appetit
- 1/2 cup mayonnaise
- 1/4 cup sweet pickle relish
- 3 Tbsp ketchup
- 1 Tbsp hot sauce (Tapatio, Cholula, etc)
- Salt and pepper
Short Ribs with Mushrooms and Spring Vegetables
By mirelsonp
1. In a large bowl, combine the wine with the leek, onion, carrots, garlic, parsley, thyme and bay leaves
- Ribs:
- One 750-milliliter bottle dry red wine
- 1 medium leek, white and pale green parts only, coarsely chopped
- 1 small onion, coarsely chopped
- 2 carrots, coarsely chopped
- 3 garlic cloves, smashed
- 10 parsley sprigs 2 thyme sprigs
- 2 bay leaves
- 8 beef short ribs on the bone (about 1/2 pound each) excess fat trimmed
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper
- All-purpose flour, for dusting
- 2 cups chicken stock or low-sodium broth
- 2 cups beef stock or low-sodium broth
- Sauce and Vegetables:
- 2 tablespoons vegetable oil
- 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
- Salt and freshly ground black pepper
- 2 large shallots, thinly sliced
- 2 teaspoons thyme leaves
- 1 garlic clove, minced
- 1/2 cup dry red wine
- 2 tablespoons chopped flat-leaf parsley, plus more for garnish
- 20 red pearl onions
- 4 medium turnips, cut into wedges
- 2 medium carrots, cut into 2-inch sticks
- 12 fingerling potatoes, scrubbed
Oven-Roasted Cauliflower Florets
By mirelsonp
Preheat oven to 400 degrees
- One 2 1/2-pound cauliflower, cut into 2-inch florets
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 4 lemon wedges, for serving
Halibut with Spring Onion and Summer Squash Saute
By mirelsonp
The keys to this dish? Use as many types of squash as you can, and heat the oil in the skillet until it's almost s...
- 8 spring onions or large scallions, bulbs separated from tops
- 4 tablespoons (or more) olive oil, divided
- 1 1/2 pounds assorted summer squash, cut into 1" pieces
- 1 tablespoon thyme leaves plus 4 sprigs
- Kosher salt and freshly ground black pepper
- 4 6-ounce skinless halibut fillets